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As per available reports about 1124 Open Access Articles, 20 Conferences, 671 National symposiums and 3304 Conference proceedings are being related.
Foodomics is the large-scale study of chemical compounds in food. It is the discipline that studies the Food and Nutrition domains through the application and integration of advanced omics technologies to improve consumer's well-being, health, and knowledge. Food is a highly complex mixture, and with such complexity the analytic pre-selection can make you doubt that you made the right choice or that you have applied the best extraction method. In fact the choice of a particular component or method could emphasis some characteristics more than others that may be more important to the food-human interaction point of view and the health perspective. From this viewpoint the foodstuff is considered as something that can prevent diseases. This is why we are hearing about personalized diets, but those diets are not for individuals but addressed to categories of people. This is why we need a double definition.
From one side we need to define to which category a person belongs, which means dealing with a so-called metabo-type, which presumes the genotype and the environmental and life style effects in it. The metabo-type concept has been studied and defined by S. Rezzi at Nestlé and C. Luchinat at CERM, and is a kind of metabolic phenotype determined by NMR.
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Statistical Analysis:
The global population is growing at a rate of 1.14% and the increasing calorie intake per capita is leading to substantial increase in the global food production. Growing urbanization and changing lifestyles are driving demand for convenience and packaged foods. The packaged food industry recorded US $2.4 trillion in retail sales for the year 2014. In the processed and packaged foods, ensuring food safety and quality starting from transportation to farm to fork and storage facilities is a major concern. To meet this demand, food additives are used. Food additives which are used to enhance the taste, color, texture of food, same time maintaining the freshness and nutritional content, are expected to cross US $50 billion by 2020; growing at a CAGR of 5.5% from 2015 and 2020. Food enzymes are major food additives which convert complex molecules into simpler ones in our diet. The food enzymes market in Europe was valued is expected to reach US$ 2695 million by 2020, with a CAGR of 8.1% for the forecast period of 2015-2020. The Asia-Pacific base oil market is estimated to register a CAGR of 3.5% between 2015 and 2020 and the demand is estimated to reach 25,226.5 KT by 2020. The market for functional food ingredients is estimated to reach $2.5 Billion, growing at a CAGR of about 6% from 2015 to 2020.
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This page was last updated on December 23, 2024
